Petits Farcis (Stuffed Vegetables)

🛒 Ingredients

• Small round tomatoes 400 g · 72 kcal
• Small zucchini 300 g · 51 kcal
• Small bell peppers (mixed colors) 250 g · 78 kcal
• Ground mixed meat (pork and veal) 300 g · 653 kcal
• Uncooked white rice 60 g · 216 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 15 g · 22 kcal
• Fresh parsley 15 g · 5 kcal
• Olive oil 30 g · 265 kcal

👨‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Wash and prepare the vegetables: cut the tops off tomatoes, zucchini, and bell peppers, then carefully scoop out their pulp and seeds, reserving the pulp.
2. Finely chop the reserved vegetable pulp, onion, and garlic. In a large pan, heat olive oil and sauté the chopped onion and garlic until fragrant, about 5 minutes.
3. Add the ground mixed meat to the pan and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Stir in the uncooked rice, chopped reserved vegetable pulp, and fresh parsley. Season generously with salt and pepper.
5. Carefully stuff each prepared vegetable with the meat and rice mixture. Place the stuffed vegetables snugly in a large baking dish.
6. Pour about 200ml of vegetable broth or water around the base of the vegetables in the baking dish. Cover the dish with foil.
7. Bake for 30 minutes, then remove the foil and continue baking for another 20-30 minutes, or until the vegetables are tender and the filling is golden brown. Serve hot.